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Telephone
8328 3127
Introduction
Australian Chef Roland Graham helms the kitchen with an impressive track record of over 35 years of culinary experience spanning Singapore, Bangkok, New York and Doha. Taking on a radical take on the all-day breakfast concept and an original approach to the modern bistro with a distinctly Asian-inspired twist, contemporary creations have been dished out at this cafe.
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Opening Hours
Today
10:00 - 18:00
Mon - Wed
10:00 - 18:00
Thu - Fri
10:00 - 20:00
Sat
10:00 - 16:00
Sun
Closed
Public Holiday
Closed
Above information is for reference only. Please check details with the restaurant.
Review (6)
Heard of this place for a long while now and only had the chance to sneak off for weekday lunch recently. This is inside the Alumni House, which is next to the next to the Guild house.Wild Mushroom Pasta - This is only to be appreciated by mushroom lovers as the taste is rather bland with a strong earthy taste of mushrooms.Aglio Olio with Bacon & Mushroom - this pasta dish is very well received by my daughter. She polished it off all by herself. Easy to see why, the pasta had a nice salty Bacon taste and the mushrooms were generousTop Side Beef Burger - hubby liked the beef and appreciated the burger being made from scratch.Caesar Salad - I have mine with their grilled chicken (called Nori Chicken) and it was delicious!!! They even have theirs served with a beautifully poached egg!!! So when you break the egg, its runny yoke coats the salad to give it an added flavour! 2 thumbs up!Their Latte is also ok, Im not a coffee expert but it tastes fine to me.The 2 times I came by, it was past lunch busy hour so there was ample table space to choose from. This is a gem in NUS!
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Late Plate's Eggs' Benedict are easily one of the best I have tried. Not a fan of English muffins to begin with, Late Plate's choice of using scones as a base totally elevated the flavor of the Eggs' Benedict. The moist and crumbly texture of the scone complemented the poached egg in the best way possible. I can only say the whole combination of salmon, poached egg and the scone topped with the Hollandaise Sauce which was just right in proportions of yolk and butter, works really really well.
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Late Plate is located in the NUS Kent Ridge Campus, serving up affordable all-day breakfast sets catering to the NUS student and staff population. It is open to public, but getting there might be difficult for the unfamiliar; board a NUS shuttle bus that stops before the Shaw Alumni Foundation House, where the restaurant is located.I bought an inSing voucher and decided to pop by together with S during weekday lunchtime. There are not many seats in the eatery and it was almost filled up by lunchtime. This place is very popular with the NUS crowd. (Psst, students get 10% off).There is no service charge, no menu. Look to the walls around the cashiers for the menu items and place your orders!First up- Eggs Benedict with Smoked Trout ($17.90). Highly Recommended. I absolutely love this dish. The poached eggs, thick slices of smoked salmon and spinach are wedged between kalamata rosemary scones, drizzled with citron hollandaise sauce. The scones seemed to be toasted to a perfect crispy texture which adds bite to the runny eggs and fish combo. Every bite is a burst of flavours- from the tangy hollandaise sauce, combined with a slightly salty edge from the smoked salmon and semi-runny egg yolk.And for dessert: Mango Cheesecake ($5)Very pretty presentation and served with apricot peach sauce and cream with strawberry and blueberry fruit garnishing. It does have a nice tropical fruit taste, with the infusion of mango in the cheesecake although I didn’t think the sauce really complemented it. But it’s a great and satisfying dessert to end the meal nonetheless!Late Plate dishes out affordable quality food and a nice getaway from lecture halls and the usual drab NUS canteen food. I would imagine this place would be a quiet oasis on weekends (though not on weekday meal hours).For more details, visit http://mrfoodnotes.wordpress.com/2012/05/03/late-plate/
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The drinks are abit too expensive, especially for the Iced Hershey's chocolate which tastes nothing special, not thick enough for me and costs $6.Maybe we should stick to the free flow water on the counter. You have to place your order and pay on the spot at the counter.The Dark Chocolate & Pistachio Tart is thick creamy chocolate in crispy shell but cannot tastes of the pistachio.Egg Benedict comes in a choice of Smoked Ocean Trout or lamb. The thick creamy sauce goes very well with the crispy toast.
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I suppose it was the rainy, gloomy weather that made this hide-out expectionally cozy.There were a decent number of hungry patrons looking for breakfast, and with only one (thank God) sobbing tod.We wasted no time checking up the menu (Scribbled on blackboard walls) and quickly made our orders.Chef's fry up $19.90Served on a small plate, this dish was literally overflowing with food.With your choice of eggs and bread, you get chipotle sausages, field mushrooms, shallot potato croquettes and vine tomatoes.Eggs Benedict $16.90This was just a little more than half on quatity from the fry up, however, no less impressive. Smooth hollandaise sauce over perfectly poached eggs on Ocean Trout and Rosemary scones!My winner.Though fairly stuffed, the dessert menu could not go unnoticed. We chose the Poached pear with brandy snap and rhubarb ice cream $5. It's not often you see Rhubarb anything here in Singapore so I was delighted and very much welcomed the tangy, refreshing dessert after the heavy meal.The place is not large, but fitted just the right number of people. You may make reservations (Yay) and for bigger groups they have an alfresco area to accomodate the higher volume, pardon the pun.Would return to try sandwhiches, wraps and other sides!
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